Roasted Pepper and Za'atar Houmous with Crudités Recipe

Make the most of seasonal peppers in this delicious healthy snack, which packs 2 of your 5 a day and is a great source of fibre, as well as low in salt and saturates. Roasting the peppers until slightly charred really brings out their natural sweetness, making them a perfect match for the fragrant/spicy blend of za'atar seasoning in this creamy houmous. Simply chop up some vegetable crudités when the urge to snack strikes and get dipping! Serves 6 - 15 mins to prepare and 45-60 mins to cook - 131 calories / serving

Preheat the oven to gas 6, 200°C, fan 180°C. Put the peppers in a roasting tin, toss with the oil and roast for 45-60 minutes, until they start to blacken a little. Remove and transfer to a plastic bag to loosen their skins.

When cool enough to handle, remove, discard the stalks and seeds and peel off the skins.

Add the skinned peppers to a food processor with the chickpeas, garlic, lemon juice, tahini and za’atar. Blitz to combine. Season to taste and add a little extra lemon juice, if you like.